A whole new range of Hario brewing products have hit our shelves and are also available online. They are not only stylish to boot, but they are really easy to use, not to mention affordable.

The Hario V60 Drippers, whether you opt for the ceramic or the transparent, lightweight plastic style, are beautiful to look at and guarantee great coffee on the go. The V60 transparent dripper would make a great travel companion for camping trips or weekends away (we wouldn’t recommend putting it in a suitcase for flying, unless packed well).

To maximise the flavour and quality of your brew, grinding your whole beans immediately before brewing is your best option. See our blogpost here to understand why we recommend that you Grind As You Go.

Kettle (preferrably the Hario Buono Kettle, so as to allow control over the pouring speed)

Timer

Scales (recommended as it takes the guesswork out of the equation)

Coffee mug/travel coffee mug

Fold the paper filter at the dotted line and place in the dripper. Place the dripper on top of your mug.

Rinse the filter with boiling water for approx. 5 seconds. This will warm the dripper and ensure that the paper taste doesn’t transfer to your brew. Take the dripper off your mug and discard the rinse water.

Place 12 grams (or to taste) of freshly ground coffee into the filter. If you are using the VD-02 size, increase your grounds to 24 grams.

Shake the dripper lightly to level the grounds, then make a half inch indent in the middle of the coffee bed with your finger.

Slowly pour the boiling water in the centre of the grounds, using just enough water to cover the grounds (approx.. 40 grams) and let it bloom for 30 seconds.

Pour boiling water from the centre, circling outwards, ensuring that the water doesn’t touch the paper filter. If you are using scales, you can stop pouring when they read 300 grams or alternatively, when your timer reaches 2 mins.

Allow all the water to drain through the filter. The total extraction time is 3 minutes, regardless of the number of servings. If your final time was shorter than 2 minutes, your grind was probably too course and if longer than 3 minutes, your grind was probably too fine.

Remove the filter from the dripper and discard the grounds. There are many ways to recycle your grounds. See our blogpost here for more information.

See this great little instructional video that Hario have created.

Now sit back, relax and enjoy the perfectly brewed coffee you have just made.

Cold brew coffee rose in popularity a few years back and, much like cold-pressed juice, we believe it is here to stay. Most people enjoy their coffee hot, but having cold brew at your fingertips enables you to enjoy coffee on the hottest of days. Some even enjoy cold brew all year round.

Cold Brew -v- Iced Coffee

Cold brew is more popular than iced coffee due to the difference in taste and acidity. The acidity is lower due to it being brewed with cold water for anywhere between 8-12 hours.

Foolproof Recipe:

1 litre of cold, filtered water (or 600ml, dependong in the size of your Mizudashi)

80 grams of freshly ground, roasted organic Quest coffee. If you are using the 600ml Mizudashi, then you would add 50 grams of freshly ground coffee. You can adjust this according to taste.

It is really important to use filtered water. Coffee is over 98% water and, if you use ordinary tap water, the flavour would be adversely affected.

Grind your coffee; the grind should be between medium and course. If you use a finer grind, you will end up with sediment in your brew. Click here to see why we prefer grinding coffee on demand.

Pour in the filtered water, allowing time for the water to soak the grinds.

Leave it to brew between 8-12 hours. Most people prefer to allow it to brew for 12 hours. The longer you steep, the more flavour your coffee will have. Some say that leaving it to steep for 24 hours will extract all the flavours to a maximum level. It’s up to you really.

Remove the basket and pour the cold brew into a cup with ice. As it is a coffee concentrate, using ice brings the coffee closer to the flavour we are used to.

The 1ltr Mizudashi will make 8 cups of coffee and the 600ml Mizudashi will make 5 cups. Your cold brew will last up to about 1 week in the refrigerator also. The Mizudashi is definitely one of those ‘must have’ brewers. Not only does it deliver a rich and flavoursome cold coffee with limited acidity, but it looks sleek and elegant too.

Whether you have gone to the trouble of obtaining great quality, freshly roasted coffee beans from us at Quest Coffee Roasters, or the ease of one of our ever so popular coffee subscriptions, then you will want to know the best way of storing your beans. Our amazing baristas are asked this question often. Let’s face it; there is a lot of conflicting information out there, so we are going to simplify it for you.

Certain conditions, like air, moisture, heat and light (in that order) will affect the freshness and flavour of your beans, so proper storage is vital to great tasting coffee.

The full flavour of coffee is at its best a few days after roasting and starts to fade after a few weeks. Most of the beans found on a supermarket shelf, particularly the pre-ground variety, are quite flat and far from awesome.

This is our recommendation for storing your beans and maximising that fresh, complex flavour:

1. Keep your beans in an airtight and dark container. There are many storage devices out there, but the one we love is the Friis Storage Canister. It is simple, stainless steel, has a vault which exhausts trapped CO2 gas and does not allow air in.

2. If you can’t store in a container, then keeping your beans in a good quality re-sealable bag will help keep them fresh. Remember that not all bags are created equal though. We would only recommend the packaging used at Quest, as each bag has a valve that will allow the gas to escape and block air from entering.

3. Avoid sunlight or direct light. This will help keep the temperature stable.

4. Avoid heat and steam; especially hot ovens, brewers, steamy kettles, etc. A cool, dark place is best and we recommend the cupboard for storage.

5. We recommend brewing your beans within 4 weeks for whole beans and 2 weeks for pre-ground beans. If you were unable to brew them within that time, then we would recommend putting your beans in the freezer. See below for the fridge -v- freezer debate.

6. It is always better to store your beans as whole beans, as opposed to ground beans. For the best tasting coffee, we recommend grinding your coffee just prior to brewing, whenever possible. See our previous blog, “Why Grind As You Go…” for a more detailed explanation.

Fridge or Freezer – Are either of these options a good idea?

The fridge is a definite ‘no-no’. The problem with the fridge is the amount of moisture and the temperature change that occurs when your beans are taken in and out. This causes a condensation build up. In addition to that, the fridge is not cold enough to keep your beans fresh. The beans will deodorise and soak up the humidity (much like baking soda would), especially if they are ground. Imagine the negative impact that would on the final taste.

If you need to store your beans for longer than the recommended time, then we suggest the freezer as your next best option. Here are a few tips to prevent your beans from becoming ‘burned’ from the freezer.

* Store the beans in a deep freezer (if you have one), merely because it would be opened less than a fridge freezer.

* Store your beans in their original packaging, inside a zip lock freezer bag or an airtight container. If you use a zip lock freezer bag, you should remove as much air as possible before sealing.

* There wouldn’t be a negative impact on the beans placed in your freezer, as it is dark and opened less regularly than your fridge.

* If you are going to store them in the freezer, ensure that you do this within 2 weeks of purchase. Whole beans can be kept in a freezer for approximately 2 months.

* Ensure that the beans are allowed to come down to room temperature, while still sealed, to avoid condensation. Never return previously thawed beans to the freezer.

The bottom line is that you wouldn’t consider storing beans in the freezer unless you were living in a remote area and ordered your beans in bulk, eg. 2-3kg at a time; or, if you were going away on holidays and needed to keep them fresh while you were away. Otherwise, the kitchen cupboard, using our storage guidelines above, would be a perfectly suitable place to store your beans.

Fresh is always best! Buy what you would drink within 10-14 days so that you always have fresh beans in the house.

Whether you call it a pour-over, filter or dripper (manual dripper), the dynamics for brewing the perfect coffee are virtually all the same.

There are many pour-overs on the market to choose from and, here at Quest Coffee Roasters, we stock the stylish Café de Tiamo Coffee Dripper. There are specific design features that make the Tiamo stand out from the rest:

The Tiamo comes in a cone shape, which allows the water to flow to the centre and extend the contact time;

It has spiral ribs which allows air to escape. This produces maximum expansion of the coffee grounds;

As there is a large single hole, you are able to alter the flavour slightly depending on the speed that you pour the water into the pour-over.

Here’s how you brew the perfect pour-over:

Boil your water and leave it sit for 3-5 minutes so it can reach optimal pouring temperature – we don’t want you to burn your coffee grounds;

Put the filter inside the dripper;

Rinse the filter with hot water while inside the ceramic dripper; this will get rid of the papery taste, as well as preheating your dripper and the server. If you don’t heat the filter, the temperature of the water will decrease significantly and your coffee won’t extract properly.

Grind your coffee beans and put them into the filter, ensuring the grinds are as level as possible. We can grind coffee to your desired liking but it is better to grind as you go. Click here to see why.

Pour double the amount of water as there is coffee in your Tiamo dripper and let it bloom for approximately 1 minute. Then start pouring in circles; the water flow and the size of your grind will affect your pouring time but, generally, it should take between 2-4 minutes to brew.

One of our hottest selling products in our online store and our James Street, Burleigh Heads cafe are the popular Bialetti Aluminium and Stainless Steel Stovetop Espresso’s. As you may know, we also stock the seals (gaskets) and filters, which are very affordable and easy to replace.

As we often get asked how to replace the seals, we have put together simple step-by-step instructions, together with pictures below. The process is exactly the same for aluminium and stainless steel stovetops.

1. Make sure you have the replacement rubber seals ready before you start. You can purchase aluminium and stainless steel replacement seals and filters here.

2. Carefully remove the rubber seal from your stovetop. If the seal is hard to remove, gently use a blunt bread and butter knife (rounded at the top so you don’t damage your stovetop) or a pair of tweezers. Be careful that you do not bend the metal areas surrounding the seal.

Bialetti Stovetop Seal Replacement steps 1 – 3

4. Clean the stovetop thoroughly with soft detergent and hot water (not in your dishwasher) then towel dry when done.

5. Install the new seal. Please note that the metal filter is installed with the bumpy side up so the seal sits neatly on top of that.

6. Once you have installed the new seal, re-assemble the stovetop gently ensuring that the seal doesn’t get pinched in between the metal parts.

Bialetti Stovetop Seal Replacement steps 5 – 6

7. Boil some hot water only to test the seal once it has been re-assembled.

Whether you have see the sign in our Burleigh Heads cafe or have glanced at the subscriptions while scrolling through our online store, you may be wondering why you would pay for a coffee subscription.

Why subscribe instead of just ordering when you need coffee?

You don’t have to remember to order each month;

Coffee is delivered on time, every time;

Order for yourself or as a gift for someone special;

You won’t run out of coffee again; and

Save money – NO SHIPPING!! (You save $15 every time – AMAZING!)

What about the current loyalty card system?

Well the great news is that nothing changes with our loyalty card system! We will continue to keep track of your ordered beans and reward you with a FREE 500g bag of beans when you are eligible.

How do you set up the subscription?

We have 6 easy options – you can choose from any of the 6 options below:

You just need to decide the subscription you would like; then ordering is simple. Sometimes the hardest decision is which single origin or blend you would like.

Some people have a favourite bean, while others enjoy a little variety. For those of you who like to change it up a bit, you may be interested in the Roaster’s Choice option. This gives you the element of surprise, allowing our master roaster to select a different bean for you at each delivery.

Ordering is simple:

1. Select the Frequency (monthly/fortnightly) you would like your beans delivered, your bean of choice (or Roaster’s Choice) and which grind you prefer then ‘Add to basket’;

2. ‘View Basket’;

3. Make sure the order details are correct. You will see that the shipping is ‘Free’ if you are just ordering a coffee subscription only. Then ‘Proceed to Checkout’.

4. Enter your Billing Details, ensuring that you make comments in the ‘Order Notes’ for any specific delivery instructions. If the coffee subscription is a gift for somebody and you would like it shipped to a different address, be sure to tick the box and enter those details, together with any special notes that you would like us to add on your behalf. If you order Roaster’s Choice and prefer only a mild flavoured coffee, you can add this preference in here also so we can choose beans more to your liking.

If you have not created an account, this is very easy to do. Simply select the ‘Create an account?’ box and enter your desired password in the field provided. This will allow you to log in each time you order instead of re-entering your details.

The only question left to ask is…WHICH SUBSCRIPTION AND BLEND OF COFFEE WILL YOU CHOOSE?

We often get asked in store about the stylish Frieling Coffee for One Coffee Filter. What is it exactly? Well for those of you who don’t know, the Frieling Coffee for One Coffee Filter is the one that uses 23 karat gold plated mesh to filter the coffee.

So apart from the fact that it is gold plated, elegant and classy, what is it that sets it apart from other pour over coffee brewers? The gold is chemically neutral which ensures that it doesn’t react with your brew. It doesn’t oxidise and the filter ensures that only the grounds are held back, ensuring that all the flavour of your coffee makes its way to your cup and doesn’t get caught in the filter.

It is super portable which makes it the perfect travel companion, doesn’t require filters, only needs a quick rinse after use and, it’s sustainable. Pretty awesome right?!

We have step-by-step instructions below this picture…

1. Place the Frieling Coffee for One Coffee Filter directly above your cup.
2. Remove the perforated insert.
3. Boil your water and it allow to cool to between 92°C and 96°C (this is approximately 30 seconds off boiling). If you allow the water to become too hot, it will damage the aroma and flavours of the coffee.

4. Pour hot water through the filter as it will help to preheat the filter mesh and cup. Then drain any residual water.
5. Measure your Quest coffee into the filter. The general rule of thumb is 15g of coffee to 250ml of water, unless you prefer a stronger brew.

6. Add a small amount of water, pouring in a circular motion, to create turbulence. Ensure all the coffee is wet so that you allow for the coffee to blossom.
7. Add the perforated insert into the filter and slowly pour the remaining hot water into the insert.
8. Once drained, remove the Frieling Coffee for One Coffee Filter from your cup, rinse to clean, then sit back and enjoy.

We went searching for a video and found this really cool slow-mo of a SwissGold being used…but you will have to enjoy the clip in silence as it unfortunately has no sound.

We know you want to buy one now, so head on over to our online store and add it to your shopping cart! Please note that you may have purchased this product from us in the past. It was formerly known as the SwissGold KF-300 Goldfilter – it is still the same great quality product, just a different name.

A great tasting cup of coffee is the way most of us like to start our morning. There are many ways of brewing at home, or on your travels, but one of our favourite choices would have to be the AeroPress way! It produces a superb cup of coffee every time and is so fast!

You can make from 1 – 4 cups of coffee per pressing, with each pressing only taking around 1 minute.

1. Make sure your AeroPress is clean and completely dry before using, otherwise the plunger tip may not be able to form a perfect seal inside the chamber.

2. Remove the plunger and cap from the chamber.

3. Put a micro-filter inside the cap and twist the cap onto the chamber.

4. Put the ground coffee into the chamber: 1 scoop for each espresso (up to a maximum of 4 scoops). A funnel is provided for use with a coffee grinder. Use the scoop to measure the beans into the chamber.

Water Temperature: Everyone we tested, from coffee lovers to professional coffee tasters, preferred coffee brewed with the water temperature between 80° to 90°. Lower temperature makes a smoother brew so we recommend that you do not use boiling water.

5. Dribble the water slowly into the chamber for the first few seconds to wet the grounds. Then fill to the desired level. Never fill higher than number 4. The plunger can be used to measure water. Just fill to the appropriate number (you can also use the plunger to heat water in a microwave).

6. Stir the water and coffee together with the paddle for about 10 seconds.

7. Wet the rubber seal and insert the plunger into the chamber. Press the plunger. After the plunger has moved a short distance, you can feel the air pushing back at you. Continue pressing gently to maintain pressure and the air will push the brew through the grounds. The plunger will sink slowly and reach the grounds in about 20 seconds for a double, slightly less for a single or slightly more for a triple or quadruple. Then let the coffee drip for a few seconds. Invert the AeroPress as you lift it off the cup. Pressing slowly is the key to a rich brew and an easy push. If it feels too stiff, just press more gently.

8. Sit back, relax and enjoy!

9. CLEANING UP: Remove the cap, hold the AeroPress over the bin and press the plunger to eject the ‘puck’ of spent grounds.

‘Puck’ of coffee grounds

10. Leave the plunger pushed fully in and rinse the rubber seal. Brush or wipe it to remove the coffee oils. AeroPress IS NOT dishwasher safe. Always store the AeroPress with the plunger pushed all the way in, or completely removed, to avoid compressing the seal.

Re-Using Micro-Filters:

2000 filters use about as much paper as one city newspaper, so you don’t need to feel guilty about discarding filters. You can however re-use each filter many times just by brushing it off under running water. The choice is entirely up to you. When re-using a filter, remove the plunger and twist the cap containing the wet filter onto the chamber. This will keep it flat as it dries and you’ll be ready for the next pressing. There is a year’s supply of micro-filters with your AeroPress so you are set for a long time.

Many would agree that the biggest creature comfort they miss after a long day would be the delicious coffee they have come to love from their favourite cafe (after all, we are closed for 14 hours each day).

One of our best selling at home coffee makers here at Quest Coffee Roasters, and the one most people are familiar with, is the Bodum 3 cup and 8 cup Plunger (French Press).

Let’s face it, when you are too busy to visit your local cafe, you want our coffee to taste just as delicious as it does every other day of the week.

We have put together some simple step by step instructions below to help you create consistently mouthwatering coffee, every day. You can also come visit us at 20 James Street, Burleigh Heads, where our team of baristas will be happy to give you a demonstration.

Instructions for Use

1. Place the plunger on a dry, flat, non-slip surface. Hold the handle firmly, then pull the plunger unit straight up and out of the pot.

2. For each cup (4 oz), put 1 rounded tablespoon or 1 Bodum scoop of coarse ground coffee into the pot. CAUTION: Use only coarse ground coffee. Fine grind can clog the filter and create high pressure. Place the plunger on a heat proof, non-slip surface.

3. Pour hot (not boiling) water into the pot. Leave a minimum of 2,5 cm/1 inch of space at the top. Stir the brew with a plastic spoon. CAUTION: Metal spoons can scratch or chip the glass beaker and cause breakage.

4. Place the plunger unit on top of the pot. Turn lid to close off the pour spout opening. Let the coffee brew for at least 4 min before pressing down.

5. Hold the handle firmly with the spout turned away from you, then using just the weight of your hand, apply slight pressure on top of the knob to lower the plunger straight down into the pot. Lowering the plunger slowly with minimal pressure produces best results.

If the filter clogs or it becomes difficult to push down the plunger you should remove the plunger from the pot, stir the brew and then slowly plunge again. WARNING: Using excessive force can cause scalding liquid to shoot out of the pot.

6. Turn the lid to open the pour spout and then pour coffee.

7. To clean, unscrew the filter assembly and clean the plunger unit after each use. All parts are dishwasher safe.

Safety Instructions
• Not for stove top use.
• Check glass beaker for scratches, cracks or chips. Do not use a pot which is scratched, chipped or cracked. Install a replacement beaker before using the pot again.
• Keep children away while using. Hot water is a hazard to small children!
• Do not allow children to use this coffee maker.

SCALD HAZARD
• Excessive plunging force can cause scalding hot liquid to shoot out of pot.
• Do not plunge with force.
• Turn lid to close spout.
• Use only coarse ground coffee.

For those of you who prefer a visual aspect, here is a short instructional video from our friends at Verve Coffee Roasters. Now you can make perfect coffee, every time.

… and why we think Arabica Coffee (preferably Organic) is always the way to go if you want a super tasty coffee.

Time to learn something new about your beloved hot and cold beverage. You probably say coffee all looks a bit the same once it is roasted and it is pretty hard to see the actual difference but there are some significant ones and it’s helpful to know what they are when you are choosing a coffee.

Did you know there are over 100 different coffee species in the world? That said we only use 2 in commercial coffee production; the Arabica (Coffea arabica) and the Robusta (Coffea robusta).

The difference between Arabica and Robusta coffee beans.

Here are the 6 main differences between the two mighty beans:

Robusta beans have a much higher level of caffeine than Arabica beans, yes it’s almost double the amount.

Arabica beans have a milder, more aromatic taste while Robusta beans have a stronger, harsher taste, with a grain-like overtone and peanutty aftertaste.

When the coffee beans are un-roasted (green), the beans can easily be told apart by their difference in colour and shape as Arabica beans are a darker shade of green, flat and elongated, the Robusta beans have a more obvious round shape.

Robusta is easier to grow on the farm, has a higher yield and is less sensitive to insects – the high caffeine level is a chemical defense for the coffee bean as this amount in the Robusta is toxic to bugs. Arabica coffee is also grown at a higher altitude (600 – 2000 meters) and in cooler sub-tropical climates while Robusta can be grown at sea level.

Over 70% of the coffee grown around the world is Arabica. And although Arabica is generally known as the higher quality bean, there are many high quality blends of Robusta available on the market too.

So you want to know what we use at Quest?

We only use the best Organic, Fair Trade or Rainforest Alliance Arabica coffee beans available and roast them fresh for you daily. You can find them all here in the shop and we will make sure they will be on there way to you within 24 hours, or come in and say hi at our cafe on the beautiful Gold Coast; we are Burleigh Heads (20 James Street) and have a chat to our friendly baristas.

Coffee, like most things, tastes best when it is fresh. Buying your coffee beans whole and only grinding as you go will always produce a consistently good flavour, as opposed to your pre-ground beans.

A good quality grinder is essential and would get used more, in most homes, than many kitchen appliances. Your coffee is best ground medium, unless you are making espresso or aeropress (see below for more info on the optimal grind size for your particular brewing method). The powdered coffee that builds up around the side of your grinder will only clog your filter, not to mention the bitter taste that comes with it. Blade grinders produce a lot of powder.

The primary goal of making coffee is that we extract the delicious flavour components and oils that are inside the bean. When grinding the coffee beans, you help the water to efficiently extract the solubles that are responsible for the taste and aroma we have come to love.

A whole roasted coffee bean is a striking, protective package that keeps the oils where they should be; inside the bean. If the protective shell is broken, the flavour components are disrupted.

Here are 4 reasons why you should NOT buy pre-ground coffee:

1. Contamination

The oils are very delicate and this allows the coffee to be contaminated easily. Odours around ground coffee will fault the bean in a way that it will not contribute positively to your coffee tasting experience.

2. Moisture

Coffee oils are water-soluble. The moisture in the air will immediately start to dilute the oils once the ground coffee is exposed to it.

3. Oxygen

Inside the cell of the roasted coffee bean are approximately 1,000 different volatile aromas and flavours. Once they are released, they oxidate (react with the oxygen in the air). It only takes around 15 minutes for ground coffee to lose more than 50% of its aroma.

4. Carbon Dioxide (CO2)

CO2 is created during the roasting process. Some of it is lost during the cooling process, as the bean is porous. Much of the CO2 is retained in the cells of the bean. CO2 is the main method for getting the essential oils into the coffee once they are released.

The increased surface area created after grinding allows for more CO2 gas to be released. 80% of this gas is released into the air within 1 minute of grinding.

So in short, your coffee should be ground fresh just prior to brewing. This will bring you even closer to coffee utopia, a place we all love to be at the start of our busy day.

What is the best way to grind your coffee?

There are many benefits to grinding as you go. You will be able to calibrate the grind perfectly, depending on your preferred brewing method (the size of your grind should always match the brewing method you will be using). The duration of time that water and coffee needs to be in contact directly relates to the particle size of the grind.

We find that the best way to store your coffee is in the Friis Storage Canister, which has a valve that allows the gases to escape, while keeping the oxygen out. Ground beans will go stale within 3-4 days, whereas whole beans will stay fresh for about 3-4 weeks.

Friis Coffee Storage Canister

Ever wondered why instant coffee has little to no flavour?
If coffee is packaged in an airtight container that has no de-gassing valve before it is allowed to go stale, it would explode.

We hope that this information helps you when next purchasing your beans. Don’t forget to share our post with your friends so they are well informed now too.

This week we wanted to share with you a really great video from Verve Coffee Roasters (Santa Cruz, CA) on how to make a beautiful rosetta. The video explains perfectly how speed, distance and location affect what your final result will look like. Enjoy.

This blog post is the first in our series of “How-To’s”, so make sure you keep checking back for more handy tips on how to get the best out of your home brewing experience.

The Toddy Cold Brew System is designed to make “cafe” caliber coffee which can be served hot or iced cold.

The traditional hot brewing method creates a higher level of acidity in coffee, which can be difficult for coffee connoisseurs who have a sensitive stomach. In 1964 Todd Simpson, a chemical engineering graduate, developed and patented this cold brewing system. It uses regular coffee beans and yields a superior tasting cup of coffee and acidity levels are reduced by an amazing 67% compared to traditional hot brew methods. The coffee that is produced is bold, yet super-smooth.

For the best flavour, start with plunger-ground coffee beans and filtered water. The toddy brewing container is designed to hold 12 ounces of coffee and 7 cups (56 fluid ounces) of water.

For the perfect brew, steep your coffee grounds for 12-18 hours to create a smooth, rich flavour. After you have filtered and let your coffee concentrate flow into the decanter, it will stay fresh for up to 2 weeks in your refrigerator.

To serve, we recommend the following recipe: in a 500ml jug, fill 1/4 ice, 100ml coffee and 150ml milk (if desired), then top with filtered water. ENJOY!